Biltong Bread

Ingredients

Units %
Dough
White Flour 4000g
O-tentic Durum 80g 0
Salt 60g 0
Water 2720g 0
Dough total 0
Day Old Poolish (Inclusion)
White Flour 740g 0
Water 740g 0
O-tentic Durum 15g 0
Day Old Poolish (Inclusion) total 0
Inclusion
Biltong Spice 100g 0
Sliced Biltong 400g 0
Inclusion total 0

Working Method

Method
  1. Make Poolish the day before.
  2. Place all ingredients into mixing bowl.
  3. Mix for 10 minutes on slow speed and 2 minutes on fast speed. Dough temperature +- 26 - 28° C
  4. Add the inclusion on the last 2 minutes..
  5. Bulk ferment dough for 10 minutes.
  6. Scale heads of dough at 750g, mould round and rest for 5 minutes. N.B. Please cover dough that is not being worked off with a plastic dough cover. If dough is not covered a skin will form which will result in a undesirable looking product.
  7. Mould dough into desired shape and dust with flour.
  8. Cover the dough and proof outside the prover on a cloth.
  9. Place into a pre-heated oven, heated to 250° C, steam well then drop the temperature to 200° C, bake for 25 minutes opening the damper on the last 5 minutes. (Dough can also be used to make back up, resting over night, covered, between 4 and 6° C)

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level: